Director – Food & Beverage

TPC Southwind is a private par-70, 7,244-yard layout located in the gated community of Southwind in Southeast Memphis, Tennessee. TPC Southwind is home of the FedEx St. Jude Championship. TPC Southwind houses a modern-style, 34,000 square-foot clubhouse featuring rich wood furnishings and creates an inviting backdrop for socializing, private events, or corporate entertainment.

Ensure that the daily operation of the food and beverage department achieves established goals and objectives in sales, profitability and member/guest and employee satisfaction levels.

QUALIFICATIONS

• High school diploma or equivalent education, plus two or three additional years of hospitality management education or similar education or equivalent experience
• Must be familiar with a variety of the food and beverage concepts, practices, and procedures. Thorough knowledge of general business administration practices, sanitation guidelines and state liquor laws as applied to food and beverage service operational practices and procedures as would be acquired through at least eight years of similar experience in progressively responsible positions
• Prior supervisory experience required

RESPONSIBILITIES/DUTIES

• Responsible for the hiring, training, and proficiency of employees in the Food & Beverage Department
• Plan for and schedule manpower, equipment, and supply requirements for the Food and Beverage Department and maintain accountability for the cost, utilization, and performance of employees and equipment
• Verify the accuracy of all charges (member and otherwise) to ensure proper posting to accounts. This may include verifying member numbers, names and/or signatures as well as include obtaining authorization codes on any credit card charges
• Maintain control of employee uniforms, ensuring that employee wear uniforms and name tags, and that uniforms are kept in proper condition, clean and are readily available at all times to employees
• Implement and operate within all guidelines, policies, procedures, standards, and constraints as established by PGA TOUR Golf Course Properties, Inc., and implement the PGA TOUR Golf Course Properties mandatory standards of operations as they relate to Food & Beverage Operations
• Maintain responsibility for kitchen and loading dock cleanliness, organization, sanitation and preventative equipment maintenance procedures and standards.
• Assume responsibility for and assist in the cleanliness and proper set-up of dining room, meeting and banquet rooms, and pub/cocktail lounges, beverage carts and midway grilles, snack bars, and check maintenance of all equipment in these areas
• Sell meeting and banquet rooms, meet with potential members/clients, show facilities and assist in planning as needed, maintain current client files, banquet promotional materials, banquet event orders, deposits and billings
• Ensure quantity levels of food and beverage products and maintain quality standards in production
• Develop and maintain the marketing and promotional programs as they relate to the Food & Beverage Department
• Assume responsibility as the manager/supervisor on the floor (front-of-house) during all meal periods ensuring food and service standards are maintained
• Verify the accuracy of prices, State and Federal taxes, tips, and other charges on all guest checks and accurately operate the Point of Sale System as outlined in the Operating Procedures Manual
• Ensure compliance with operating guidelines as it relates to the R.A.M. or Tips programs, as well as operating within all State and Federal laws, rules and regulations, relating to the Alcohol, Cigarette, and Tobacco Division
• Establish, implement and maintain internal controls for the department.
• Assist in the development of the Annual Food & Beverage Budget/Plan, and manage by that budget/plan
• Implement and monitor internal financial controls for the Food & Beverage Department including payroll policies, procedures, and controls, with an emphasis on utilizing the Kronos system to manage labor costs
• Maintain purchase order system, par-stock levels on food and beverage inventories and implement and monitor ordering and receiving program to ensure proper quantity and price on all purchases
• Responsible for sales, expenses, and profit goals as outlined in the Food & Beverage Operating Plan/Budget
• Special projects or other duties as assigned

PHYSICAL DEMANDS AND WORKING ENVIRONMENT 

This job operates in a professional office environment and routinely uses standard office equipment. While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel; use hands to handle or feel; and talk or hear. The employee may occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, depth perception, color vision, distance and peripheral vision, and ability to adjust focus.

An essential function of the job is to be able to comply with all applicable federal, state and local safety and health regulations that would apply to this job.

This job description reflects the assignment of essential functions and may be modified as needed; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

Travel

• Travel is not expected for this position

Work Schedule Expectations

• This position requires shifts as necessary based on business levels

Supervisory Responsibility

• This position manages employees and is responsible for the performance management and hiring of the employees within the department